15.4.09

Vietnamese Hue Noodle Soup Bun Bo Hue

Vietnamese Hue Noodle SoupBun Bo Hue

My favorite Vietnamese restaurant, "Little Saigon", serves Bun Bo Hue as a weekend special, starting on Thursday night. Since I can't move in for the weekend, it is natural that I learn to prepare to make this delicious dish for myself. Now you, too, can enjoy it, without going far from your kitchen!

Ingredients

1 lb ham hocks

6 stalks lemongrass, crushed and sliced thin

2 tablespoons nuoc nam

1 teaspoon sugar

1 teaspoon sea salt

1 teaspoon black pepper

4 ounces boneless sirloin

4 ounces boneless pork loin

16 ounces rice noodles, cooked

1 cup bean sprouts

4 sprigs Thai holy basil (regular basil ok)

4 sprigs fresh mint

4 sprigs fresh cilantro

4 teaspoons sambal oelek or hot chili sauce

4-8 fresh Thai red chili peppers (amount optional)

1 lime, cut into quarters

Directions

Bring 2 1/2 quarts water to a boil; add ham hocks and lemongrass.Skim constantly for 10 minutes then cover the pan, reduce heat and simmer for 1 1/2-2 hours.Strain the broth, reserving ham hocks if you desire them.Add nuoc mam, sugar, salt and pepper, sirloin, and pork loin to the broth and simmer for 10-15 minutes or until meat is cooked and tender; remove meat.Thinly slice meats into small piecesTo serve, place a portion of noodles in serving bowl, top with some bean sprouts, pork, beef, and some ham hock (if using), and ladle the broth over; add herbs, chili sauce, chilies, and lime juice to taste.